Crispy Vegetarian Spring Rolls Recipe
Carrot, cabbage, mushroom, glass noodle, served with house made vinaigrette
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Ingredients
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Vegetable Filling
Wrapping and Frying
Vinaigrette
Method
Prepare the Filling
- 1
Chop the Vegetables
Finely chop the carrot, cabbage, and mushrooms. Set aside in a large mixing bowl.
- 2
Soak the Noodles
Prepare the glass noodles according to package instructions, drain, and chop into small pieces.
- 3
Sauté the Filling
In a skillet, heat 1 tablespoon of vegetable oil over medium heat. Add minced garlic and ginger, sauté for 1 minute. Then add the chopped carrots, cabbage, and mushrooms, and stir-fry for 5 minutes. Add the glass noodles and soy sauce, mix well, and cook for another 2 minutes. Remove from heat and let cool.
Assemble the Spring Rolls
- 4
Prepare the Wrappers
Lay a spring roll wrapper on a clean surface, with one corner pointing towards you.
- 5
Fill the Wrapper
Place about 2 tablespoons of the vegetable filling in the center of the wrapper. Fold the bottom corner over the filling, then fold the sides inward, and roll tightly towards the top corner to seal. Repeat with remaining wrappers and filling.
Fry the Spring Rolls
- 6
Heat the Oil
In a deep pan, heat 2 cups of vegetable oil over medium-high heat until hot (around 350°F or 175°C).
- 7
Fry the Spring Rolls
Carefully add a few spring rolls at a time to the hot oil. Fry for 4-5 minutes or until golden brown and crispy. Remove and drain on paper towels.
Make the Vinaigrette
- 8
Combine Ingredients
In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, honey (or agave syrup), and sesame seeds until well combined.
